Name: Three Blue Ducks’ spicy Bourbon pork
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 6 - 8
Ingredients: 80 ml apple cider vinegar (1/3 cup); 50 gm honey; 40 ml Bourbon; 40 gm smoked paprika (1/3 cup); 2 tbsp brown sugar; 2 tbsp chilli flakes; 2 tsp ground ginger; 2 tsp ground cumin; 2 tsp ground cinnamon; Finely grated rind of 1 lemon and 1 lime, plus extra wedges of each to serve; 1 kg skinless, boneless pork belly, cut into 1cm strips

Three Blue Ducks’ spicy Bourbon pork

It's hard to go wrong with the robust flavours of Bourbon, and spices such as paprika, ginger and cumin, especially when they're cooked down into a finger-licking sticky glaze.

Serves 6 - 8

Prep

15M

Cook

10M

Total

25M

Skip to Recipe

“This one is a sure-fire crowd-pleaser,” says Robertson. “It’s hard to go wrong with the robust flavours of Bourbon, and spices such as paprika, ginger and cumin, especially when they’re cooked down into a finger-licking sticky glaze.”

Ingredients

80 ml apple cider vinegar (1/3 cup)

50 gm honey

40 ml Bourbon

40 gm smoked paprika (1/3 cup)

2 tbsp brown sugar

2 tbsp chilli flakes

2 tsp ground ginger

2 tsp ground cumin

2 tsp ground cinnamon

Finely grated rind of 1 lemon and 1 lime, plus extra wedges of each to serve

1 kg skinless, boneless pork belly, cut into 1cm strips

Method

Main

1.Mix vinegar, honey, Bourbon, paprika, sugar, chilli flakes, ginger, cumin, cinnamon and citrus rinds together in a large bowl with 3 tsp sea salt flakes. Add pork belly, and mix to combine and coat well. Cover and refrigerate for 2-4 hours.

2.Heat a barbecue or a char-grill pan to medium-high heat. Lightly oil the bars or pan and grill the pork in batches, turning occasionally, until cooked through and well browned (8-10 minutes). Squeeze lemon and lime juice over pork and serve hot.

Drink Suggestion: Full-bodied, earthy mourvèdre Drink suggestion by Max Allen
Notes

Darren Robertson

Mark LaBrooy

Styling by Emma Knowles

Ingredients

Method

Main

Related stories